Tomato beetroot & carrot soup || Tomato Soup
INGREDIENTS
- TOMATO - 3
- CARROT - 1
- BEETROOT - 1
- WATER - 300 ML
- GARLIC - 5 PIECES
- GINGER - 3 PIECES
- ONION - 1 MEDIUM
- BLACK CARDAMOM - 1
- BLACK PEPPER - 10
- SALT - 1 TBSP
- SUGAR - 1 TBSP
- BUTTER - 2 TBSP
- BREAD SLICES - 2
- BLACK PEPPER POWDER
DETAILED VIDEO RECIPE
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PREPARATION METHOD
- Wash tomato, carrots and beetroot . Peel carrots and beetroot. Chop into pieces
- Take a pressure cooker, add 1 tbsp butter, black cardamom, black pepper, ginger, garlic, onion and bayleave
- Saute for few seconds. Add chopped tomato, beetroot and carrot.
- Add sugar, salt and 300 ml of water
- Boil for 2 whistles, Cool till room temperature
- Grind into fine paste
- Now strain it and add 200 ml of water
- Mix everything well
- Now boil for another 5 to 7 minutes
- In a frying pan add 1 tbsp of butter
- Cut bread into square pieces. Fry till crunchy
- In a soup bowl pour soup add fried bread and black pepper powder
- Serve hot
- AUTHOR - BHUMI'S KITCHEN
- CUISINE - INDIAN
- PREP-TIME - 15 MINS
- COOK-TIME - 10 MINS
- TOTAL-TIME - 25 MINS
